I believe in home-cooked meals. I believe in delicious things. And, as I’m sure you can tell from my biscuit post, I believe in homemade biscuits.
So let’s just combine all of those. Chicken Pot Pie without the hassle of a pie crust (thank goodness).
I have tried to make chicken pot pie before with a pie crust and it made me so frustrated. It fell apart or it was dry or it was soggy. It was inconsistent and I didn’t love the flavor. Until one day, I saw my mom drop some biscuits on top and my view of the chicken pot pie was forever changed.
I love the warmth and comfort that a good chicken pot pie can provide. It is familiar for many, and definitely a good comfort food.
So, today’s recipe is pretty customizable. For the veggies, I like to use corn, english peas, and carrots! But are you a fan of onions? Toss them in! Do you adore edamame? Try it! See what vegetables you have in your refrigerator and test it out in this recipe.Print Recipe
Biscuit Chicken Pot Pie
- 3 tablespoons butter
- 2/3 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 cups chopped chicken
- ~1/2 teaspoon salt, or to taste
- ~1/2 teaspoon pepper, or to taste
- 1 biscuit recipe see notes for link
- Preheat the oven to 425 degrees.
- Prepare one biscuit recipe.
- Melt the butter in a 3 qt. (or larger) pot or saucier. Once melted, add it carrots, peas, and corn (or vegetables of choice).
- Cook the vegetables in the butter until they begin to soften, stirring occasionally. This will take about 5-7 minutes.
- Add in the flour and mix until until combined. Let cook about 1 minute longer.
- Slowly pour in the chicken broth and whisk until no lumps of flour remain.
- Add in the heavy cream and milk. Whisk to combine and let boil until the mixture becomes slightly thicker. Continue to whisk occasionally, to prevent burning on the bottom of the pot.
- Once the mixture is thick and bubbling, stir in the chopped chicken. Pour the entire mixture into the bottom of a 9×9 pan, or a cast iron skillet.
- Bake for 20-25 minutes, or until the biscuits are golden and cooked through.